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Ingredients30 m servings 217
Original recipe yields 4 servings
- Heat canola oil in a heavy 10-inch skillet over high heat. Add chicken; cook and stir for 2 minutes. Stir in peanuts, garlic, and ginger. Cook until chicken is no longer pink, about 3 minutes.
- Add green onions, soy sauce, rice vinegar, and sesame oil. Cook and stir for 2 minutes more. Remove from heat. Stir in cilantro.
- Spoon chicken stir-fry over cabbage to serve.
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- Cook's Note:
- Feel free to substitute 2 cups hot cooked brown rice for the napa cabbage if you like.
Per Serving: 217 calories; 8.3 7.3 27.7 65 238 Full nutrition
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